Preheat gas grill to medium-hot heat. While the grill pre-heats, make the sour cream sauce. Combine sour cream, the finely chopped red onion, and the chopped cilantro in a medium sized bowl. Zest one lime and add to the sauce. Reserve the rest of the lime for later use in the relish. Add the coarsely ground peppercorns and salt to sauce. Stir to combine and refrigerate until ready to use. To make the hamburger patties, place ground beef in a large bowl. Zest two limes and add to the beef. Reserve the limes for later use in the relish. Add chopped cilantro and red onion. Add the coarsely ground peppercorns and salt to beef mixture. Mix gently, handling the meat as little as necessary. Divide mixture into 6 equal portions and flatten into patties sized to fit the rolls. Set aside until ready to grill. To make the lime relish, use a sharp paring knife to trim the ends of each reserved lime so that it sits flat. Use the knife to carefully peel the limes, removing all of the white membrane. To remove the lime segments, cut between the membranes on both sides of the segment, keeping the paring knife at a slight angle. Lift the segment out carefully and lay it on the cutting board. Once all the segments are removed coarsely chop lime segments and place in a small bowl. Add salt, pepper and granulated sugar. Mix gently and set aside. Brush grill racks with vegetable oil. Place patties onto rack of preheated grill and grill 4 minutes, flip burgers and grill until burgers reach preferred temperature, about another 4 minutes for medium-well. In the last few minutes of grilling, place buns cut side down onto the grill to toast lightly. Take patties and buns off grill. To assemble burgers, divide sour cream mixture evenly and spread over the cut sides of each bun. Place the burger patty on the bottom bun half and top with approximately 2 teaspoons lime relish. Top with lettuce leaf, tomato slice and the bun top. Makes 6 burgers.

Comments

These burgers are best enjoyed with a glass of Sutter Home Chenin-Blanc.